Marilyn Greenbergs Easy Unstuffed Cabbage

• 1 1/2 pounds ground beef
• 1/4 cup cooked rice
• 1 tablespoon dark brown sugar
• 2 teaspoons fresh lemon juice
• 1 tablespoon ketchup
• 1/2 teaspoon kosher (coarse) salt
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 can (10 3/4 ounces) condensed tomato soup
• 1/4 cup fresh lemon juice, or to taste
• 1/2 cup (packed) dark brown sugar
• 1/2 teaspoon kosher (coarse) salt, or to taste
• Freshly ground black pepper, to taste
• 1 small green cabbage (about 1 1/2 pounds), cored and shredded
• 3 gingersnaps, crushed

1. Combine all the ingredients for the meatballs in a large bowl, and mix well.
2. Set the mixture aside.
3. Prepare the sauce: Heat the oil in a large pot over medium heat.
4. Add the onion and cook until soft and golden, about 10 minutes.
5. Then add the soup, 1 1/2 soup cans of water, and the lemon juice, brown sugar, salt, and pepper.
6. Mix well, and stir in the shredded cabbage and crushed gingersnaps.
7. Using your hands, form the meat mixture into balls about 1 1/4 inches in diameter and add them to the sauce.
8. Cover the pot, and simmer over medium heat for 30 minutes.
9. Meanwhile, preheat the oven to 350F.
10. Transfer the meatballs and sauce to a 13 x 9-inch glass baking dish.
11. Cover the dish and bake for 1 1/2 hours.
12. Spoon the meatballs and sauce over hot rice or noodles, and serve.

ground beef, rice, brown sugar, lemon juice, ketchup, kosher, vegetable oil, onion, tomato soup, lemon juice, brown sugar, kosher, freshly ground black pepper, green cabbage

Taken from www.cookstr.com/recipes/marilyn-greenbergrsquos-easy-ldquounstuffedrdquo-cabbage (may not work)